These biscuits are both tasty and pretty to look at. I used Easter related cutters but these don’t really have a season and they are a great way to use last year’s jam before new is made with fresh fruit.
Ingredients (makes 15-25 pieces depending on size)
- 250g plain flour
- 75g golden caster sugar
- 50g ground almonds
- 150g unsalted butter
- 2 tbsp milk
- 1 tbsp vanilla extract
- Jam of your choice
To serve
- Icing sugar (optional)
Method
Preheat the oven at 190C.
Line two baking tins with parchment or silicone pads.
In a large bowl, mix the plain flour, sugar and ground almonds.
Cut the butter in small cubes and add to the flour. Use your hands to mix it all together breaking up the cubes of butter completely until you have a fine breadcrumb consistency.
Add the milk and vanilla and gently mix and shape the pastry into a ball. Cut the ball of dough in half and wrap in plastic wrap to chill in the fridge for 10 minutes.
Take out of the fridge one half of the pastry and roll it out thinly between baking parchment.
Cut out shapes using cookie cutters and place on the lined tins. Repeat with the other half of the pastry and using cutters of your choice cut away some of the pastry from half the biscuits which will go on top. You want the jam to show as the colours are pretty. Bake the biscuits for approx. 12 minutes.
When the biscuits are cool, spoon a little jam on each of the whole ones and top with the cut-out ones. Dust with some icing sugar if you wish and keep in an airtight container.